Exclusive Interview | Gaurav Ekal, Head Chef, Concept Cafe LLP, Goa
/“Each recipe is a creative genius of someone who is willing to think out of the box and that is an important characteristic that a chef should possess and be able to appreciate that same quality in others.”
How did it all start? Share your culinary journey with us.
My Culinary journey is fascinating, starting from humble beginnings as an Apprentice Cook to becoming an Executive Chef. It's evident that dedication, hard work, and passion for cooking have been the driving forces behind my success
What are your earliest memories of the kitchens you worked in?
My earliest memories of the kitchen, from learning the importance of hygiene to mastering the art of cooking, reflect the foundation upon which I have built my career. The transition from creating single dishes with passion to consistently maintaining high standards in a professional kitchen is indeed a testament to my commitment and resilience.
A dish that you love but do not have on your menu
Favourite dish, wheat chapatti in sugar roll, showcases my connection to roots and the comfort it brings, despite not being on my menu. It's wonderful how food can hold such sentimental value and evoke memories from different stages of life.
What according to you does it take to become a successful chef?
My insight into what it takes to become a successful chef highlights the importance of teamwork, continuous learning, and honing one's skills. Emphasizing the significance of being a lifelong student of the culinary arts is invaluable.
What advice would you give to a young culinary student?
Advice to young culinary students to build a strong foundation and not rush into advanced techniques resonates with the idea of mastering the basics before exploring more complex culinary endeavours. It's essential to understand the fundamentals before delving into innovative cooking methods and flavour combinations..
If you were a vegetable, which one would you be, and why?
I would compare myself to a cabbage, an adaptable and versatile vegetable. My ability to adapt to various situations in the kitchen and foster creativity reflects the qualities of this humble vegetable.
As an Executive Chef, have you ever had any funny or bizarre requests from guests that you managed to fulfil?
Lastly, my experience fulfilling a challenging request from a VIP guest demonstrates my team's professionalism and dedication in providing exceptional service. It's moments like these that truly showcase my skills and capabilities as a seasoned chef and a team leader.
Can you describe a bizarre food trend or fad that you've observed or experienced throughout your culinary career?
Difficult to answer as a chef I never complain about food. For each his own. Each recipe is a creative genius of someone who is willing to think out of the box and that is an important characteristic that a chef should possess and be able to appreciate that same quality in others.
